Special occasions call for special foods. It's a time for indulgence, so why not go all out with your holiday apps? Here's a recipe for Mini Crab Tarts. They are easy to make and even better to eat. Try them tonight for an all out crowd pleaser.
24 Reynolds Mini Foil Baking Cups
½ cup all purpose baking mix
½ cup milk
¼ cup sour cream
2 eggs
½ teaspoon seafood seasoning
2/3 shredded Parmesan cheese
½ cup cooked crabmeat
¼ cup sliced green onions
¼ cup finely chopped red bell pepper
PREHEAT oven to 400°F. Place Reynolds Mini Foil Baking Cups on cookie sheet with sides. Spray cups with nonstick spray; set aside.
BEAT baking mix, milk, sour cream, eggs and seafood seasoning in medium bowl until well blended. Stir in remaining ingredients. Spoon 1 heaping tablespoon mixture into each baking cup.
BAKE 14 to 16 minutes or until light brown and puffed. Cool 5 minutes; serve warm.
REYNOLDS KITCHENS TIP: Garnish each Crab Tart with thin red bell pepper strips before baking.
Moms, what are your serving for your New Year's Eve dinner?
I am not a fan of crab, I am very picky about the seafood that I eat, but these sound delicious!!
Proud Navy Wife since 1/10/06; 
Mother to McKenna since 12/11/08, McKaela since 5/27/10 & 
Maisie since 8/15/11.
Due in September? Join us in September 2011 Babies!
They do look easy. I suspect they'd be eaten right away, too.
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- christina f
on Jan. 1, 2013 at 12:00 AM